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1
Nutritional Information

Per serving

Calories:
276
Protein:
28 g
Fat:
6 g
Carbohydrates:
27
Sodium:
129 mg

Credit
Recipe courtesy of Turkey Farmers of Ontario

Serves: 6 servings
Prep Time: 15 mins
Cook Time: 30 mins
  1. Cut turkey breast into 1 inch (5 cm) chunks.
  2. Whisk together yogurt, curry, ginger, garlic and cinnamon; add turkey and stir to coat well. Set aside for 15 minutes.
  3. Meanwhile, heat oil over medium heat in large deep nonstick skillet. Cook shallots, stirring often, for about 7 minutes or until golden brown. Add rice, cardamom and cinnamon stick; cook, stirring for 1 minute. Add turkey chunks with yogurt mixture into the pan. Stir in broth and bring to a simmer. Cover and reduce heat to medium low and cook for about 20 minutes or until turkey is no longer pink inside and rice is tender.
  4. Uncover and stir in spinach and currants. Cover and cook for 2 minutes or until spinach is wilted. Sprinkle with almonds and cilantro, if desired before serving.
Per serving: About 276 cal, 6 g total fat, 27 g carb, 3 g fibre, 28 g protein, 58 mg chol, 129 mg sodium. %RDI: iron: 12%, calcium 7%, vit A 1%, vit C 7%

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